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Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study presented i...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227866/ https://www.ncbi.nlm.nih.gov/pubmed/34071759 http://dx.doi.org/10.3390/foods10061204 |